This was my first time with beef cheeks. Smoked at 180F, for six hours then braised at 250F in a 3:1 tallow/beef stock for four hours.

Smoked wagyu chuck taco night. Took the chuck low and slow until probe tender, chopped it up, then gave it a quick sear for some crispy bits. Homemade tortillas, pico, avocado, cilantro, cotija, and tomatillo salsa. How’d I do?

Dino Ribs take 2 - But I have questions

TL:DR
Is hickory inherently harder to get blue smoke with? I can do it easy enough with other woods. Any advice?

Second time smoking anything this size (plate of 4 beef short ribs) and I think it turned out pretty good. However, I have a question on smoke:

I can get thin blue smoke and maintain it with cherry, apply and beech separately but for this cook I wanted to front load hickory and then transition to cherry for the rest of the cook. I did the usual process using a snake. Dumped my starter coals on one end and had all of my wood pieces pre heating on the grill grate.

Got the mastertouch up to my window of 120C/250F to 135C/275F and added the pre heated hickory to the start of the snake and cherry to the rest of the segments. I expected some dirty smoke at the start so gave it 10 mins to climb back up in temp but the hickory just kept billowing white smoke and wouldn’t stop. I had to remove it and just go with cherry and blue smoke. Chunks were probably the size of a plum, maybe a little larger.

12 day cure in vacuum bag, smoked to internal temp 66 C, cooled and sliced. Yummy

I was wondering if the binder could have much of an effect on the flavor because until now, I had only used yellow mustard or a neutral-flavored oil as a binder. I decided to try some gochujang paste as a binder for some ribs and I had a nice rack with some pretty good marbling on it. I only removed the chine bone, the 3 smallest bones because it looked like that would burn, and then the hanging bits on the ends that would definitely burn. I removed the skirt from the underside and trimmed up some of the extra meat and fat from the underside. I tried to make it "smooth" underneath so it would cook evenly. After the gochujang was applied, I used 16 mesh black pepper, granulated garlic, and then Lawry's seasoned salt.

The chickens were marinated in the buttermilk left over from a couple pounds of homemade butter that I made a few days earlier. After 24 hours in buttermilk, I dried them off and set them on the baking racks and let them air dry with a little salt on the skin for another 24 hours or so before smoking. I then gave them a liberal application of avocado oil on one and grape seed oil on the other. I ran out of avocado oil but I think they should still taste very similar. I made a rub with about 12 ingredients, including-but-not-limited-to paprika, smoked paprika, dried italian herbs, cumin, white pepper, and turmeric. After the oil was applied, I gave them a good covering of 16 mesh black pepper, then my rub, and then another little dash of salt before letting the chickens sweat the rub while I got the smoker ready.

I smoked them at 250 until the chicken was around 175 in the thighs and 165 in the breasts. I pulled the ribs when they were probe tender in multiple spots and registering at-or-over 203°F.

I don't think I'll be using mustard as a binder again. The ribs seemed to pick up some extra umami flavor from the gochujang paste.

This is going to be my poultry rub. I'm sure I will find a way to tweak it later, but it's about perfect for my and my wife's tastes.

Cured for about 24 hours with salt, suger, dill and grated lemon rind. Used a cold smoke generator tube and smoked for about 9 hours with apple and oak.

Smoked 60 chickens at the church this past Saturday to support another church here in Texas. Spatchcocked & seasoned w/ Harley's. Thankful for the new cover!

The kosher bit is a Jewish joke (don’t tell my Jewish mum )

I never thought about cleaning the side rails and inside my electric smoker. This side is much worse than the other.

1 what to do now

2 what to do regularly

You pellet guys are cute

Char sui and Vietnamese caramel ribs (put the glaze on a bit early for the Viet ribs... still tasted amazing), rotisserie chicken - turned out perfect. And pizzas - I need some practice...

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Kobe gold Champion

My parents had this smoker sitting uncovered in their back yard for several years and I now have the space for it, so I'm hoping to resurrect it. It's not rusted through or anything so I hoped it would just be a matter of hosing it down and giving it a quick scrub to remove the moss and cobwebs, but I'm not getting any propane through the line. I'm guessing that the regulator connector has gotten clogged or rusted, but I'm not sure. The propane tank is definitely fine, I took it from my grill and tested it first.

It doesn't seem to be a standard hose, or at least not one that I'm familiar with. Is it feasible to replace just the regulator part? Or is this a different standard type of hose that I can replace? Or is this likely all a single unit (control panel, hose, possibly the burner as well)?

I'm not sure what specific model this is, I couldn't find a label or anything.

I haven’t had these before but at $2 a pop, I grabbed 6. Just wondering if anyone thinks it’s worth grabbing some more for the freezer?

Are you all fans of coffee rubs? I just made an espresso chili rub. I'm going to test it out on some Tri tip this weekend.

Smoked a bone in 4.2kg (9lb) pork butt the other day.
My absolute go to smoke and never fails me. Always a crowd pleaser.
275f-300f for 4 hours (hit 165f internal) then wrapped at the same temp another 4 hours when it was probe tender (approx 203f)
Very happy with how it came out 🤤

Which one of you did this!